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Baked Hunkar Begendi Recipe


Baked Hunkar Begendi Recipe Baked Hunkar Begendi Recipe


For the beef base;

  • 500 g fatless beef, chopped,
  • 1onion, chopped,
  • 1 tomato, chopped,
  • 1 tbsp tomato paste,
  • 1 tsp red chilli,
  • Salt, pepper and cumin to taste,
  • 4 tbsp vegetable oil,
  • 3 cups boiling water.

For eggplant puree and topping; 

  • 7 eggplants,
  • 1 cup water, at room temperature,
  • 1 cup milk, at room temperature,
  • 3 tbsp flour,
  • 1 tbsp butter,
  • 1 cup grated mozzerella.


  1. Put dhopped beef into a pressured cooker and saute (without adding any oil or anything else) until it changes colour,
  2. Add vegetable oil and chopped onion, cook until tender,
  3. Add tomato paste and chilli, cook for 2-3 mins. constantly stirring,
  4. Add tomato and cook for another 2-3 mins.,
  5. Add spices and water, stir well,
  6. Cover the lid and cook until the beef is very well cooked,
  7. When you open the lid if there is plenty of water cook in high heat until all the water evaporates,
  8. Add salt,stir and remove from heat,
  9. While the beef is cooking roast the eggplants either in the oven or over the stove,
  10. Peel the roasted eggplants and chop finely,
  11. In a large pan melt the butter, add in the flour and cook, constantly stirring, for a few mins.,
  12. Add chopped eggplants and saute for 1-2 mins.,
  13. Add milk, water and salt, stir well,
  14. Cook until set, then remove from heat,
  15. Pour the cooked beef into a 22*22 cm baking dish,
  16. POur the eggplant sauce over,
  17. Sprinkle the grated cheese over,
  18. Bake in a 180 C degrees oven until golden on top.

Bon appetit…


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